Name: Tiramisu Yule Log
Prep time: 1 h 30 min
Cook time: 30 min
Total time: 2 h
Yield: 8 to 10 servings
Ingredients: 1 tsp gelatin; 1 tbsp (15 ml) cold water; ½ cup (105 g) sugar; 3 tbsp unbleached all-purpose flour; 2 tbsp cornstarch; 3 eggs; 1 ½ cups (375 ml) milk; ¾ cup (180 ml) 35% whipping cream; 1 container (275 g) mascarpone cheese; ½ cup (75 g) unbleached all-purpose flour; 3 tbsp cornstarch; 3 eggs, at room temperature; ½ cup (105 g) sugar; ½ tsp (2.5 ml) vanilla; ¼ tsp salt; 3 tbsp (45 ml) vegetable oil; 2 tbsp (30 ml) strong coffee, cooled; 2 tbsp cocoa powder, sifted; 2 oz (55 g) 58% dark chocolate, melted and cooled; 1 tbsp cocoa powder, sifted; 2 tsp gelatin; 6 tbsp (90 ml) cold water; ¾ cup (160 g) sugar; 6 tbsp (90 ml) 35% whipping cream; ½ cup (50 g) cocoa powder, sifted

Note from Ricardo

A smooth surface with as few grooves or indentations as possible will ensure a flawless mirror glaze. This is also a good time to give the yule log a nice round shape by covering it tightly in plastic wrap.

The mirror glaze can be made up to 5 days in advance and kept in an airtight container in the refrigerator. Before using, reheat the glaze for a few seconds in the microwave oven, stirring often. Make sure that it reaches the desired temperature and is as smooth as possible before pouring over the yule log.

Take advantage of the cooling and freezing times to prepare the log in advance. This recipe may appear complex, but by working out the steps in advance and organizing the assembly according to your schedule, you will create a showstopping yule log, stress free!

Tiramisu Yule Log

Categories

Ingredients

Mascarpone Crème Légère (Light Cream)

Genoise

Dark Chocolate Bark

Cocoa Mirror Glaze

Preparation

Mascarpone Crème Légère

Genoise

Assembly

Dark Chocolate Bark

Cocoa Mirror Glaze

Note from Ricardo

Personal Note

To help you with this recipe

RICARDO Silicone Whisk